Plum Tarte Tatin
Servings: 8
Ingredients
- 1 Ready made puff pastry sheet
- 8 Plums, quartered and pitted
- 2 tbsp Demerara brown sugar
- 190 g Demerara brown sugar
- 1 tbsp lemon juice
- 1 tsp Vanilla Extract
- 85 g Unsalted butter
Instructions
- Preheat oven to 200°C
- Toss plums in 2 tbsp of sugar, lemon juice & vanilla extract, leave to stand for 30 minutes
- Melt the butter in a heavy oven proof skillet
- Tightly pack plums ( skin side down) on top of the melted butter, sprinkle with 190g of Demerara sugar.
- Cook on a medium heat , until the syrup turns a deep red ( around 20-25 minutes)
- Set the skillet aside to cool for 10 minutes
- Now cover the plums with the puff pastry sheet, trim and push the edges of the pastry downward into the edge of the skillet. With the pastry cut offs, roll long sausages to pack around the edges ( this creates a chunky crust for your Tarte)
- Bake at the bottom of the oven for 20-30 minutes or until brown and you see the plums bubbling up the side of the skillet.
- Allow to cool then turn out, plum side up